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July 17, 2010

I don't have too many words for you today. But I do have this beautiful dessert.

Oddly enough, I came across this recipe at the gym as I was spinning away on some sort of machine, trying to get my mind off the fact that I was spinning away on said machine. The magazine was Women's Health and the recipe comes from Giada de Laurentiis. I know most people have their own opinions about the Food Network and it's 'chefs' but I'm alright with it. I've made a recipe of Giada's before and enjoyed it very much so I don't think I'm above the Food Network (even if I may not share the cooking philosophy of all of it's stars).

Ok, that's already more words than I'd planned on but here's the bottom line: these croutons are amazing; sweet, buttery, crunchy, sugar-crusted, vanilla bean-y amazing. Do not skip out on them. They make this dessert. And, in case you were wondering, you should probably make this dessert too.

Ricotta with Vanilla Sugar Croutons and Berry Syrup I made some changes in the type and amount of sugar used in this recipe. I used raw sugar for the syrup and croutons and cut it back by half for the syrup. I also used agave nectar in the ricotta. Additionally, I used a blackberries, cherries, and a plum for the syrup because I felt they would complement the flavors nicely and I'm not the biggest fan of blueberries (unless they are in baked goods). Feel free to experiment!

PreparationFor croutons: Preheat oven to 400°F. In a small saucepan, melt the butter and scrape in 1/4 of a vanilla bean (halve the vanilla bean horizontally, cut it in half vertically and use the tip of a sharp knife to scrape out the seeds). In a medium bowl, toss together bread cubes and melted vanilla bean butter. Add the raw sugar and toss to coat. Arrange bread cubes in a single layer on a parchment-lined rimmed baking sheet and bake until golden brown, 8 to 10 minutes. Cool completely.

For berry syrup: In a small stainless-steel saucepan, bring orange juice, lemon juice, and sugar to a simmer over medium-low heat. Stir until sugar has dissolved, 2 to 3 minutes. Add blackberries, chopped plum and cherries; simmer until the fruit softens, 6 to 8 minutes. Cool syrup to room temperature.

About Me

I'm a food enthusiast. I love being creative in the kitchen and testing out new ingredients and recipes. While I bake and cook predominately with "whole" ingredients, a few "un-wholey" treats are always necessary. I hope you'll enjoy my blog!